Medley of Vegetable Fritters

Name: Medley of Vegetable Fritters (Gogooma, Danhobak, Aehobak jeon)
Yield: Makes about 15 fritters
Cuisine: Korean
Ingredients: ½ teaspoon fine-grain sea salt or kosher; 2 tablespoons plus 1 cup (150 g) whole-wheat or white flour; 2 tablespoons plus 1 cup (150 g) whole-wheat or white flour; 1 cup (250 ml) water; ¼ buttercup, butternut or kabocha squash, seeded; ¼ buttercup, butternut or kabocha squash, seeded; ¼ buttercup, butternut or kabocha squash, seeded; ½ teaspoon fine-grain sea salt or kosher; Soy Dipping Sauce and/or fine-grain sea salt for dipping; 4 tablespoons canola, safflower or other neutral oil plus more if needed; 4 tablespoons canola, safflower or other neutral oil plus more if needed; 4 tablespoons canola, safflower or other neutral oil plus more if needed; Soy Dipping Sauce and/or fine-grain sea salt for dipping; ½ medium zucchini; 1 small sweet potato

Gogooma, Danhobak, Aehobak jeon

Preparation info

Makes about
15
fritters

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

The sweet nutty flavor of whole-wheat flour forms a nice little crust on these healthful rounds. These fritters are a great way to introduce new vegetables or use up half pieces stashed in the refrigerator. No peeling is necessary as the skin helps the vegetables hold their shape.

Ingredients

1 small sweet potato
½ medium zucchini
¼ buttercup, butternut or kabocha squash

Asia
Korea
Starter
Vegan

Method

With the skin on, cut the sweet potato and zucchini into 1-inch (2.5-cm)-thick rounds. Transfer to a large platter. Cut the squash into 1-inch (2.5-cm)-thick wedges. Set on the platter. In a small bowl, combine the salt and 2 tablespoons of the flour and sprinkle over the vegetables. In a large bowl